Pyaaz Bhajji A Popular Monsoon Snacks | प्याज़ भाजी | Crispy Onion Fritters | Indian Street Food скачать в хорошем качестве

Pyaaz Bhajji A Popular Monsoon Snacks | प्याज़ भाजी | Crispy Onion Fritters | Indian Street Food

Crispy Pyaaz Bhajji Recipe | How to Make Spicy Onion Pakora | Indian Street Food Enjoy your homemade Pyaaz Bhajji as a delicious snack or appetizer, perfect for a rainy day or any time you crave a crispy, spicy treat! Prep time: 10-15 minutes Cooking time: 10-15 minutes Serves: 3-4 people Ingredients: 2 large onions, thinly sliced 1 cup gram flour (besan) or 6 table spoon 1 and 1/2 table spoon Rice flour 1 teaspoon red chili powder 1/2 teaspoon salt 1 teaspoon cumin seeds (Optional) 1-2 green chilies, finely chopped (Optional) Oil for deep frying 5-6 Green Chillies for (Fry separately and serve with Bhajjis) Instructions: In a mixing bowl, combine the sliced onions, gram flour (besan), red chili powder, and salt. Add the gram flour in small batches & mix well, gently knead the onions with the gram flour until everything comes together, your mixture for Pyaaz bhajiya is ready. Heat the oil in a deep frying pan over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying. Heat oil until it gets moderately hot or 170 C, the oil should not be extremely hot or else the bhajiyas will fry from outside & remain raw in the middle. To fry bhajiyas scoop out a small portion of the mixture & drop it into the hot oil without shaping it, drop all the bhajiyas in hot oil similarly, make sure that you don’t form the bhajiya into a roundel otherwise you won’t achieve the perfect texture. Be cautious not to overcrowd the pan. Fry in batches if needed. Fry them over high flame without stirring them for the first 30 seconds the fry them over medium – low flame while stirring at regular intervals until they turn golden brown & crisp. It usually takes about 3-4 minutes. Once fried, transfer them into a sieve so that all the excess oil drips off. Serve the pyaaz bhajji hot with your favorite chutney or sauce. 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